Moulin-à-Vent is considered the least Beaujolais-like and most Burgundy-like of the Beaujolais Crus. The vineyards span the best hillsides of the towns of Romanèche-Thorins and Chénas in Northern Beaujolais. The soils are made of degraded granite and rich in Manganese, whose toxicity stunts the vines’ growth and potentially explains Moulin-à-Vent’s characteristic power and full body.

Moulin-à-Vent wines rank among the longest-lasting Crus Beaujolais crus, easily lasting 10 years in the cellar. They have a rich flavor palette that evolves over time, starting with cherry and violet and progressively adding iris, wilted rose, ripe fruit and spices over time, and eventually truffle, musc and venison.

Unlike most Beaujolais, some Moulin-à-Vents are aged in oak casks, which increases structure and tannin content and leads to greater longevity. Moulin-à-Vent partners well with red meat either roasted or in wine sauce, with venison and with cheese.

Planted Grapes Gamay (100%)
Production Area 1,643 acres
Soil Granite
Wine Flavor Powerful, rich, fleshy
Age Drinkable young, but can age up to 10 years in bottle.
Best Vintages 2010, 2009, 2006, 2005, 2003, 2002, 2000, 1999
Food Pairings Red meat roasted or in wine sauce, venison, cheese.